Directions:
- In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool.
- In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.57 Kcal (1447 kJ) | ||
| Calories from fat | 132.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 23% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 6% | |
| Sodium | 53.48mg | 2% | |
| Potassium | 135.26mg | 3% | |
| Total Carbs | 48.65g | 16% | |
| Sugars | 22.63g | 91% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 77.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 248.78 Kcal (1042 kJ) | ||
| Calories from fat | 95.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 23% | |
|---|---|---|---|
| Cholesterol | 13.56mg | 6% | |
| Sodium | 38.51mg | 2% | |
| Potassium | 97.38mg | 3% | |
| Total Carbs | 35.03g | 16% | |
| Sugars | 16.29g | 91% | |
| Dietary Fiber | 0.72g | 4% | |
| Protein | 3.52g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 2% | |
| Calcium | 55.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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